I add heavy cream to a sauté pan and when it is warm I add some pesto paste to it. It makes it really creamy. For a healthier version save your water after straining your pasta. Add that instead of cream to pesto and pasta.

With extra pesto add some to the top of tomatoes and mozzarella.

1 cup pine nuts

6 cloves garlic

8 cups fresh basil (1 oz. of loose basil = 2 cups measured)

½ of a fresh lemon, squeezed

Kosher salt and pepper

Parmesan cheese

¼ cup olive oil (more if necessary for proper consistency)

some heavy or light cream (optional)

Using a Cuisinart – put your pine nuts and garlic in first – pulse until dough forms.